Fall. It’s the time of year when the mornings get chilly, and the afternoon sun is warm. The leaves start to fall and all the amazing colours in the trees come out to give us a show. It’s also the time of year when you can find just about any recipe you want to include pumpkin.

I am the type of person that gets really excited for the start of fall because I know that pumpkin flavoured everything is coming! I love pumpkin in a LOT of recipes and I spend all of the fall season cooking up as many of them as I dare to try! My family loves it too because it just means they get a lot of seasonal treats!

This recipe for whipped pumpkin pie butter recipe is so good, I just had to share it with you all! It’s got all the goodness and flavour of pumpkin pie, but there’s no baking involved! It’s the perfect recipe to make and keep around so you can spread it on your toast in the morning, or even in the evening if we’re being honest. If you really want to see how delicious it is, you need to spread it on a fresh-from-the-oven biscuit and see how it melts in your mouth.

This whipped pumpkin pie butter is also great to put in a jar and give as a gift during the holidays. I add a cute homemade tag and a ribbon tied into a bow and my friends and family love it. I’ve even given it to the mailman to let him know I’m thankful for him, and he just loved it! I can’t wait for you to try it too!

Whipped Pumpkin Pie Butter in a red bowl

Whipped Pumpkin Pie Butter

Ingredients

1 cup Salted Butter

1/4 cup Whole Milk

1/2 cup Canned Pumpkin

1/4 cup Powdered Sugar

1/4 tsp Nutmeg

1/4 tsp Allspice

1 1/2 tsp Cinnamon

1 tsp Vanilla

Whipped Pumpkin Pie Butter

Directions

Allow butter to soften to room temperature.

In a large mixing bowl, whip together the milk and butter with an electric mixer on medium speed. Beat for one minute or until mixture is creamy and smooth.

Milk and butter being whip with an electric mixer

Add canned pumpkin and beat for one minute.

Add powdered sugar, nutmeg, allspice, cinnamon and vanilla. Beat until all the ingredients have mixed.

Ingredients being whip into the Pumpkin Pie Butter

Transfer the whipped butter into an airtight container. Store in fridge for 7-10 days.

Serve with hot biscuits, bread or bagels.

Enjoy!

I hope you enjoyed the Whipped Pumpkin Pie Butter Recipe. If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.
She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.